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Lamb stew recipes - 2 recipes

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  • 3 pounds lamb shoulder, cubed
  • 3 to 4 Russet potatoes, peeled and cubed
  • 3 large carrots, washed and cut into large chunks
  • 2-3 yellow onions, peeled and cut into half
  • 3-4 cloves fresh garlic, peeled and smashed
  • 3-4 stalks celery, whole
  • 6-8 sprigs fresh thyme
  • 3-4 sprigs fresh rosemary
  • 1 small bunch fresh parsley
  • 2 Tbs. tomato paste
  • 2 tsp. Worcestershire sauce
  • 12-14 oz. Guinness beer (or any dark stout beer)
  • flour
  • coarse salt & black pepper
  • 6 cups beef stock
  • Optional: 1/2 cup pearl barley cooked in 1-1/2 cups water or chicken broth
  • use up to 5 pounds of lamb, if you want a higher meat to vegetable ratio
  • 4 Tablespoons cornstarch (to thicken the stew)
  • Garnish of 4-6 Tablespoons fresh parsley
4.3/5 (16 Votes)

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Directions In a mortar and pestle or food processor, pound the garlic, salt, cumin, and black pepper to a paste

  • Marinade:
  • Ingredients
  • 8 large cloves garlic
  • 2 teaspoons coarse sea salt
  • I tablespoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup red wine vinegar
  • 3 tablespoons olive oil
  • I (7 to 8 poound) lamb shoulder, bones and fat removed, cut into 2 1/2-inch chunks
  • 3 tablespoons olive oil
  • 3 jalapeno peppers, stemmed, seeded if desired, and finely chopped
  • 4 medium onions, finely chopped
  • 2 teaspoon coarse sea salt
  • I 1/2 cups beer
  • 8 cups beef or chicken stock preferably homemade
  • 6 large boiling potatoes, peeled and quartered
  • I bunch cilantro, leaves only, finely chopped
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